Recipes Archives - Fitness Inside Out


I cook this recipe, or variations of it, every Sunday in order to set myself up with a swift, delicious, healthy, hot, gluten free breakfast option. For me, it’s because I am up to be at work by 6am or earlier, however I’m sure every busy person could use some extra time and a clever plan to start the each weekday on the front foot.


Thinly sliced or diced: 1 large tomato   / 1 red onion/   6 large mushrooms/   1 red capsicum

Coarsely Grated: 1 large zucchini

Optional Extra:   ham or bacon pieces or finely chopped leftover meat

Plus: Olive oil  / Moroccan spice or mixed herbs/ 10 eggs



  • Prepare all vegetables.
  • Heat a large fry pan on high.
  • Add a splash of olive oil and coat all of the pan’s surface.
  • Add all vegetables (and meat if chosen).
  • Sprinkle Moroccan spice according to taste (this already contains salt).
  • If mixed herbs are preferred, then also add salt and pepper according to taste.
  • Stir occasionally to ensure even cooking of all.
  • Whilst cooking, crack eggs into a large bowl to ensure easy stirring without spills
  • Mix eggs. I use a hand whisker to make life easy for myself.
  • When vegetables are cooked through and the juices are minimal, it is time to add the egg mixture
  • Add the eggs over the vegetable mixture.
  • Stir through the vegetables so all are thoroughly combined.
  • Turn heat down to medium.
  • Stir occasionally or flip portions to ensure even cooking.
  • Once cooked through, serve into 5 – 6 even portioned bowls or containers.
  • Once cooled, place into the fridge.
  • At the time of eating, 1 minute or so should be ample to heat your omelette in the microwave.


By Veena Gollop
Fitness Inside Out Licensee

This is a quick and easy way to put a healthy meal on the table. 20 – 30 minutes is all you need. It’s my current favourite option and provides a fresh change from traditional lemon based sauces.

Being a household of 2, I cook this volume so that we have 2 lots of leftovers for lunches during the week, or another quick dinner for both of us. So much cheaper, healthier and tastier than takeaway.

Just like any fish boat creation, take this fish boat to a barbeque that’s BYO meat and you’ll be the envy of all and eating like royalty.


4 portions of Salmon – I use the pre-cut portions in the frozen section on Aldi. These tend to be 5cm cross cuts. Having said that, any fish will perform beautifully, so use what you have close at hand.

Sweet Chilli Sauce

Soy Sauce

1 bunch of continental parsley

Olive oil spray



  • Pre heat oven to 180’C
  • On an oven tray, place a piece of foil longer than the length of the fish fillet.Repeat going across the tray to allowing excess over the sides.
  • Spray foil with olive oil
  • Place fish on the foil
  • Pour a generous drizzle of Sweet Chilli Sauce onto the fish
  • Pour a quick splash of Soy Sauce over the fish
  • Roughly chop the parsley and place all of it on top of the fish. Remember that although it looks like a lot, it will reduce during cooking.
  • Fold in the edges of the foil to create a ‘boat’. I fold the foil length wise first, then fold in the ends. The edges should be tightly folded to seal in moisture, leaving space for some air above the fish
  • Cook for 15-20 minutes. Cooking in this way means your fish will remain moist, so don’t worry about over cooking it. If unsure, you can check it by taking a peek inside the boat, but be careful of escaping steam.
  • Serve with a salad or assorted steam vegetables, drizzling any of the excess sauce over your meal.


Veena Gollop
Fitness Inside Out Licensee